Buckwheat meatballs
Description
This recipe won't take much time. Cooking buckwheat cutlets is very simple and they are ready extremely quickly. If your diet allows eggs, it's better to add one to the mushroom filling so the cutlets don't fall apart. However, if you slightly undercook the buckwheat, they will hold their shape well even without eggs. You can also add other vegetables, spices, and fresh herbs—feel free to customize the recipe as you like. Either way, you'll end up with an inexpensive, filling, and low-calorie dish of healthy cuisine. I highly recommend it! 1. Place a saucepan on the stove and cook the buckwheat in salted water as usual (two cups of water per one cup of buckwheat). 2. While the buckwheat is cooking, wash, peel, and finely chop the mushrooms and onion in a blender or meat grinder. 3. Sauté the onion and mushrooms in vegetable oil, adding salt, pepper, and your favorite spices to taste. 4. Mix the onion-mushroom mixture with the cooked buckwheat and add a couple of tablespoons of flour. Mix thoroughly. 5. With wet hands, shape the mixture into small balls the size of a walnut. 6. In the same skillet used for the onion and mushrooms, gently heat some ketchup, add one-third cup of water, and sear the balls evenly on all sides until golden. Ready! You can serve them with the pan sauce, or additionally braise them in the oven with any sauce of your choice. However, I skip this step since they're already fully cooked after frying. So try diversifying your healthy diet with these homemade buckwheat cutlets—I'm sure you'll love their satisfying texture, appealing look, and delicious aroma :) Serve hot.